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Jul. 25th, 2007
Tasty combo
Jul. 25th, 2007 03:22 pmMy single (large) meal of the day consists of the following.
1) Beef with Cumin (half of below quantities)
Adapted from Barbara’s adaptation from Revolutionary Chinese Cookbook
2 pounds beef top round (London Broil), fat removed
3 tablespoons Mirin or Chinese rice wine
2 tablespoons light soy sauce
¼ cup dark soy sauce
1 tablespoon cumin
1 ½ teaspoon coriander
2 teaspoons fresh ginger, roughly chopped
2 cloves garlic, roughly chopped
1 – 3 fresh chilies, diced or
¼ teaspoon cayenne pepper
Combine all but the beef in a sealable plastic bag. Mush together to blend well. Add the beef. If the meat is too unwieldy in one piece, slice in half. Seal the bag, removing as much air as possible.
Marinate for 1-4 hours, turning every 15 minutes to make sure the meat is evenly coated.
Preheat you grill on its highest setting.
Once the grill is hot, lower the setting to medium high and put the steak on the grill. The grill should maintain a temperature of 400 degrees. Adjust the flame as necessary. Grill until medium-rare to medium, about 8-10 minutes per side.
In addition to a side dish of a sauteed onion, clove of garlic, some cumin seeds and some salt in olive oil. Add torn swiss chard and some tomato cut small after about 4-5 minutes of the sauteeing process then cook for a couple minutes longer. Heaven i tells ya.
1) Beef with Cumin (half of below quantities)
Adapted from Barbara’s adaptation from Revolutionary Chinese Cookbook
2 pounds beef top round (London Broil), fat removed
3 tablespoons Mirin or Chinese rice wine
2 tablespoons light soy sauce
¼ cup dark soy sauce
1 tablespoon cumin
1 ½ teaspoon coriander
2 teaspoons fresh ginger, roughly chopped
2 cloves garlic, roughly chopped
1 – 3 fresh chilies, diced or
¼ teaspoon cayenne pepper
Combine all but the beef in a sealable plastic bag. Mush together to blend well. Add the beef. If the meat is too unwieldy in one piece, slice in half. Seal the bag, removing as much air as possible.
Marinate for 1-4 hours, turning every 15 minutes to make sure the meat is evenly coated.
Preheat you grill on its highest setting.
Once the grill is hot, lower the setting to medium high and put the steak on the grill. The grill should maintain a temperature of 400 degrees. Adjust the flame as necessary. Grill until medium-rare to medium, about 8-10 minutes per side.
In addition to a side dish of a sauteed onion, clove of garlic, some cumin seeds and some salt in olive oil. Add torn swiss chard and some tomato cut small after about 4-5 minutes of the sauteeing process then cook for a couple minutes longer. Heaven i tells ya.
